Kansas State University: Human Nutrition

by Brian Lindshield

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This text is used for an intermediate-level, nutrition course taught on campus every spring semester, and all 3 semesters (fall, spring, summer) online. Ideally on-campus students take the course during the spring semester of their sophomore year. Most on-campus students in the class are majoring in Nutritional Sciences, Nutrition and Health (previously Public Health Nutrition), Sports Nutrition, or Dietetics.

Description from LibreTexts.

Publisher
Kansas State University
Subjects
Medicine
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Teens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. About the Author
  6. Licensing
  7. About the Book
  8. 1: Nutrition Basics
  9. 1.1: The Basics
  10. 1.2: Epidemiology
  11. 1.3: In Vitro and Animal Studies
  12. 1.4: Human Intervention Studies
  13. 1.5: Nutrition Research Statistics
  14. 1.6: Publishing Research
  15. 1.7: Interpreting Research
  16. 2: Macronutrient Structures
  17. 2.1: Carbohydrates - Simple Carbohydrates & Alternative Sweeteners
  18. 2.2: Carbohydrates - Complex Carbohydrates
  19. 2.3: Protein
  20. 2.4: Protein Quality and Protein-Energy Malnutrition
  21. 2.5: Lipids - Lipids and Fatty Acid Structure
  22. 2.6: Lipids - Fatty Acid Naming, Food Sources, Essential Fatty Acids and Eicosanoids
  23. 2.7: Lipids - Triglycerides, Phospholipids and Sterols
  24. 3: Macronutrient Digestion
  25. 3.1: Digestion at a Glance
  26. 3.2: Mouth to the Stomach
  27. 3.3: Stomach
  28. 3.4: Small Intestine
  29. 3.5: Macronutrient Digestion Review
  30. 3.6: Large Intestine
  31. 4: Macronutrient Uptake, Absorption, and Transport
  32. 4.1: Crypts of Lieberkuhn and Enterocyte Maturation
  33. 4.2: Uptake Lineup and Cell Membranes
  34. 4.3: Types of Cell Uptake and Transport
  35. 4.4: Carbohydrate Uptake, Absorption, Transport and Liver Uptake
  36. 4.5: Glycemic Response, Insulin, and Glucagon
  37. 4.6: Protein Uptake, Absorption, Transport and Liver Uptake
  38. 4.7: Lipid Uptake, Absorption and Transport
  39. 5: Common Digestive Problems
  40. 5.1: Peptic Ulcers
  41. 5.2: Gallstones
  42. 5.3: Irritable Bowel Syndrome
  43. 5.4: Inflammatory Bowel Disease
  44. 5.5: Celiac Disease and Gluten
  45. 5.6: Diverticulosis and Diverticulitis
  46. 5.7: Hemorrhoids
  47. 6: Macronutrient and Alcohol Metabolism
  48. 6.1: Metabolism Basics
  49. 6.2: Carbohydrate Metabolism
  50. 6.3: Lipid Metabolism Pathways
  51. 6.4: Protein Metabolism
  52. 6.5: Alcohol Metabolism
  53. 7: Integration of Macronutrient Metabolism
  54. 7.1: Integration of Macronutrient Metabolism and Alcohol Metabolic Pathways
  55. 7.2: Liver Macronutrient and Alcohol Metabolism
  56. 7.3: Extrahepatic Macronutrient Metabolism
  57. 7.4: Metabolic Conditions
  58. 8: Micronutrients Overview and Dietary Reference Intakes (DRIs)
  59. 8.1: Vitamins
  60. 8.2: Minerals
  61. 8.3: Vitamins and Minerals Functional Categories
  62. 8.4: Dietary Reference Intakes (DRIs)
  63. 9: Antioxidant Micronutrients
  64. 9.1: Antioxidants
  65. 9.2: Vitamin E
  66. 9.3: Vitamin C
  67. 9.4: Selenium
  68. 10: Macronutrient Metabolism Micronutrients
  69. 10.1: Iodine
  70. 10.2: Manganese
  71. 10.3: Thiamin
  72. 10.4: Riboflavin
  73. 10.5: Niacin
  74. 10.6: Pantothenic Acid
  75. 10.7: Vitamin B₆
  76. 10.8: Biotin
  77. 11: One-Carbon Metabolism Micronutrients
  78. 11.1: Folate and Folic Acid
  79. 11.2: Vitamin B₁₂
  80. 11.3: B Vitamins, Homocysteine and Cardiovascular Disease
  81. 12: Blood, Bones and Teeth Micronutrients
  82. 12.1: Vitamin D
  83. 12.2: Calcium
  84. 12.3: Phosphorus
  85. 12.4: Fluoride
  86. 12.5: Vitamin K
  87. 12.6: Vitamin A
  88. 12.7: Iron
  89. 12.8: Zinc
  90. 12.9: Copper
  91. 13: Electrolyte Micronutrients
  92. 13.1: Electrolytes
  93. 13.2: Sodium
  94. 13.3: Chloride
  95. 13.4: Potassium
  96. 13.5: Magnesium
  97. 13.6: Hypertension, Salt-Sensitivity and the DASH Diet
  98. Back Matter
  99. Index
  100. Glossary
  101. Detailed Licensing